🕒 Total Time: 30 minutes
Prep: 10 min
Cook: 20 min
Servings: 8–10 pancakes (about 4 servings)
🛒 Ingredients
Dry Ingredients:
- 1 1/4 cups all-purpose flour (or use 1:1 gluten-free flour blend)
- 2 tbsp coconut sugar or brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Wet Ingredients:
- 3/4 cup mashed cooked sweet potato (about 1 medium potato)
- 1 cup unsweetened plant milk (almond, oat, soy, etc.)
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp vanilla extract
- 2 tbsp neutral oil (e.g., avocado, canola, or melted coconut oil)
🍳 Instructions
1. Prep the Sweet Potato
- Cook 1 medium sweet potato by roasting, boiling, or microwaving until soft.
- Mash well with a fork or blend until smooth. Let cool slightly before using.
2. Make Vegan “Buttermilk”
- In a small bowl, combine the plant milk and apple cider vinegar. Set aside for 5–10 minutes to curdle.
3. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Combine Wet Ingredients
- In another bowl, mix mashed sweet potato, vanilla, oil, and the buttermilk mixture. Whisk until smooth.
5. Mix Batter
- Pour the wet ingredients into the dry ingredients. Stir until just combined — don’t overmix. Batter will be thick. If it’s too thick to spread, add a tablespoon or two of plant milk.
6. Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with oil or vegan butter.
- Pour about 1/4 cup of batter per pancake onto the skillet.
- Cook for 2–3 minutes until bubbles form and edges look set, then flip and cook another 2 minutes.
7. Serve
- Serve warm with maple syrup, vegan butter, chopped pecans, or fresh fruit.
🥄 Optional Add-ins:
- 1/4 cup chopped pecans or walnuts
- 1/4 cup vegan chocolate chips
- 1 tbsp ground flaxseed for a fiber boost
🧊 Storage:
- Store leftovers in the fridge for up to 3 days.
- Reheat in a toaster or skillet.
- Can be frozen (layer between parchment paper).
